Fresh and wet noodles and preparation method thereof

Abstract

The invention relates to the field of food processing, in particular to fresh and wet noodles which are prepared from the following raw materials in parts by weight: 100 parts of flour, 3-5 parts of vital gluten and 10-15 parts of pectin crosslinked starch. The pectin crosslinked starch comprises starch particles and a pectin crosslinked layer encapsulated outside the starch particles, the pectin crosslinked layer is formed by crosslinking and aging pectin and calcium ions outside the starch particles, the particle size of the pectin crosslinked starch is 100-650 [mu] m, the esterification degree of the pectin is 15-35%, and the molecular weight is 5000-15000 Da. The aging of the fresh and wet noodles in the storage process is inhibited, the problems of hardness increase, poor taste, high breakage rate and the like which are easily caused by aging of the existing fresh and wet noodles are solved, and the aging characteristic and the cooking characteristic of the fresh and wet noodles are improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to fresh wet noodles and a preparation method thereof. Background Art

[0002] As people's quality of life continues to improve, their requirements for food taste are also increasing, especially for traditional noodle products. The proportion of food texture in food taste quality evaluation is gradually increasing, and people are more pursuing healthy and green food. Fresh noodles are popular because of their white and bright color (or light yellow), fast cooking, no mushy soup after cooking, non-sticky and non-toothy taste, soft and refreshing, elastic, tough, bright and bright, no moldy smell, sour taste and other peculiar smell.

[0003] Fresh wet noodles are prepared through processes such as dough mixing, calendering, cutting, and steaming. They have a high water content, are not fried or dried, and have a smooth, chewy, and elastic taste, making them popular among consumers. However, the development of fresh wet noodles is relatively slow at this stage. In addition to the deterioration of noodles caused by microorganisms during storage, the quality changes of the product itself during storage are also an important factor restricting the development of the fresh wet noodle industry. The aging of the quality of fresh wet noodles involves many factors, but the aging of gelatinized starch during the shelf life is a very important factor. Starch aging is the reaggregation of amylose and amylopectin after the gelatinized starch cools down to form a more ordered molecular structure. A higher degree of aging will lead to problems such as hardening of noodles, increased breakage rate, and decreased taste. Therefore, how to inhibit the aging of gelatinized starch again is a problem that fresh wet noodles need to solve at this stage. Summary of the invention

[0004] In order to solve the problems existing in the background technology, the present invention provides a fresh wet noodle and a preparation method thereof. By encapsulating a pectin cross-linking layer outside the starch granules to form a pectin cross-linked starch, and applying the pectin cross-linked starch to the fresh wet noodles, the aging of the fresh wet noodles during storage can be inhibited, and the problems of the existing fresh wet noodles that are easily caused by aging, such as increased hardness, deterioration of taste, high breakage rate, etc., are improved, and the aging characteristics and cooking characteristics of the fresh wet noodles are improved. The technical solution of the present invention to solve the above technical problems is as follows: In a first aspect, the present invention provides a fresh wet noodle, which is made of the following raw materials in parts by weight, wherein 100 parts of flour, 3 to 5 parts of gluten, and 10 to 15 parts of pectin cross-linked starch; The pectin cross-linked starch comprises starch granules and a pectin cross-linked layer encapsulated outside the starch granules, wherein the pectin cross-linked layer is formed by cross-linking and solidification of pectin and calcium ions outside the starch granules, the particle size of the pectin cross-linked starch is 100-650 μm, the esterification degree of the pectin is 15-35%, and the molecular weight is 5000-15000 Da.

[0005] According to the above scheme, the pectin content of the pectin cross-linked starch is 0.25%~5%.

[0006] According to the above scheme, the raw materials also include an appropriate amount of water, and the noodle making process is adopted to prepare fresh wet noodles.

[0007] Preferably, the amount of water added is 28-33% of the total mass of other raw materials.

[0008] According to the above scheme, the starch is wheat starch.

[0009] According to the above scheme, the preparation method of the pectin cross-linked starch is: starch is added to pectin solution and mixed to obtain a mixed solution, the mixed solution is added to a solution containing calcium ions by atomization technology for cross-linking and curing, and the obtained product is washed and dried to obtain the pectin cross-linked starch.

[0010] According to the above scheme, the concentration of pectin in the pectin solution is 0.5-3%, and the mass ratio of starch to pectin is 5-10:1.

[0011] According to the above scheme, the calcium ion concentration in the solution containing calcium ions is 1% to 5%.

[0012] According to the above scheme, the calcium source in the solution containing calcium ions is one or both of calcium chloride and calcium oxalate.

[0013] According to the above scheme, the atomization conditions are: pressure 0.1~0.2 MPa, discharge aperture 0.1~0.4 mm, cross-linking curing temperature 20~30 ℃, and time 5~10 h.

[0014] According to the above scheme, the fresh wet noodles are stored in a refrigerator, and the preferred storage temperature is 4°C.

[0015] According to the above scheme, after the fresh wet noodles were refrigerated at 4°C for 14 days, the gelatinization enthalpy was 2.5-4.6 J / g, the aging degree was 20%-8%, and the hardness value increased by 25%-43% relative to the freshly cooked noodles.

[0016] In a second aspect, the present invention discloses a method for preparing the fresh wet noodles, comprising weighing various raw materials by weight and adopting a noodle making process to prepare the fresh wet noodles.

[0017] According to the above scheme, the noodle making process includes dough kneading, shaping and maturation.

[0018] Specifically, the forming can be performed by extrusion forming or calendering forming, and the aging can be performed by cooking or steam aging.

[0019] According to the above scheme, the fresh wet noodles are sterilized after being cooked.

[0020] The beneficial effects of the present invention are: The present invention adds a certain amount of pectin cross-linked starch to the fresh wet noodles, and the pectin cross-linked layer can form a physical barrier outside the starch particles, which can inhibit the migration of water in the starch of the fresh wet noodles, thereby inhibiting starch aging. Specifically, the pectin cross-linked layer formed by the selection of a certain pectin cross-linked starch particle size and the cross-linked encapsulation of pectin with a certain esterification degree and molecular weight can ensure that the starch particles are always effectively encapsulated during the noodle production and storage process, avoid the problem of poor encapsulation effect caused by the rupture of the pectin cross-linked layer, effectively inhibit the migration of water in the starch in the fresh wet noodles, thereby inhibiting the aging of the fresh wet noodles during storage, improving the problems of increased hardness, poor taste, high breakage rate, etc. caused by aging of the fresh wet noodles, and improving the edible quality and cooking quality of the fresh wet noodles. DETAILED DESCRIPTION

[0021] The principles and features of the present invention are described below in conjunction with specific embodiments. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0022] Example 1 1) Preparation of pectin cross-linked starch In this embodiment, the degree of esterification of pectin is 17%, and the molecular weight is 5500 Da. It is prepared into a pectin solution with a concentration of 0.8%. Wheat starch is added to the pectin solution and stirred at room temperature. The mass ratio of wheat starch to pectin is 7:1. It is added into a solution with a calcium ion concentration of 1.5% composed of calcium chloride and calcium lactate by atomization technology. The atomization conditions are pressure 0.1 MPa, discharge aperture 0.2 mm, cross-linking curing temperature 25°C, time 5 h, and after the cross-linking curing is completed, the pectin cross-linked starch is obtained by washing with water and drying at 40°C. The particle size of the pectin cross-linked starch is 123 μm.

[0023] 2) Preparation of fresh wet noodles 3 parts of gluten, 11 parts of pectin cross-linked starch and 36 parts of water were added to 100 parts of wheat flour, and noodles were prepared by traditional calendering and cooked by steaming. The cooked noodles were rinsed with cold water and packaged for pasteurization (sterilization at 70°C for 30 minutes), and then refrigerated for storage.

[0024] Example 2 1) Preparation of pectin cross-linked starch In this embodiment, the degree of esterification of pectin is 27%, and the molecular weight is 8500 Da. It is prepared into a pectin solution with a concentration of 2%. Wheat starch is added to the pectin solution and stirred at room temperature. The mass ratio of wheat starch to pectin is 8:1. It is added to a solution with a calcium ion concentration of 3% composed of calcium chloride and calcium lactate by atomization technology. The atomization conditions are a pressure of 0.1 MPa, a discharge aperture of 0.2 mm, a cross-linking curing temperature of 25°C, and a time of 5 h. After the cross-linking curing is completed, pectin cross-linked starch is obtained by washing with water and drying at 40°C. The particle size of the pectin cross-linked starch is 600 μm.

[0025] 2) Preparation of fresh wet noodles 5 parts of gluten, 12 parts of pectin cross-linked starch and 38 parts of water were added to 100 parts of wheat flour, and noodles were prepared by traditional calendering and cooked by steaming. The cooked noodles were rinsed with cold water and packaged for pasteurization (sterilization at 70°C for 30 minutes), and then refrigerated for storage.

[0026] Example 3 1) Preparation of pectin cross-linked starch In this embodiment, the degree of esterification of pectin is 34%, and the molecular weight is 14000 Da. It is prepared into a pectin solution with a concentration of 3%. Wheat starch is added to the pectin solution and stirred at room temperature. The mass ratio of wheat starch to pectin is 5:1. It is added to a solution with a calcium ion concentration of 5% composed of calcium chloride and calcium lactate by atomization technology. The atomization conditions are a pressure of 0.1 MPa, a discharge aperture of 0.2 mm, a cross-linking curing temperature of 25°C, and a time of 5 h. After the cross-linking curing is completed, pectin cross-linked starch is obtained by washing with water and drying at 40°C. The particle size of the pectin cross-linked starch is 500 μm.

[0027] 2) Preparation of fresh wet noodles 4 parts of gluten, 13 parts of pectin cross-linked starch and 37 parts of water were added to 100 parts of wheat flour, and noodles were prepared by traditional calendering and cooked by steaming. The cooked noodles were rinsed with cold water and packaged for pasteurization (sterilization at 70°C for 30 minutes), and then refrigerated for storage.

[0028] Example 4 1) Preparation of pectin cross-linked starch In this embodiment, the degree of esterification of pectin is 28%, and the molecular weight is 7800. It is prepared into a solution with a concentration of 2.5%. Wheat starch is added to the pectin solution and stirred at room temperature. The mass ratio of wheat starch to pectin is 10:1. It is added into a solution with a calcium ion concentration of 4% composed of calcium chloride and calcium lactate by atomization technology. The atomization conditions are pressure 0.1 MPa, discharge aperture 0.2 mm, cross-linking curing temperature 25°C, time 5 h, and after the cross-linking curing is completed, pectin cross-linked starch is obtained by washing with water and drying at 40°C. The particle size of the pectin cross-linked starch is 450 μm.

[0029] 2) Preparation of fresh wet noodles 3.5 parts of gluten, 12 parts of pectin cross-linked starch and 35 parts of water were added to 100 parts of wheat flour. The noodles were prepared by traditional calendering and cooked by steaming. The cooked noodles were rinsed with cold water and packaged for pasteurization (sterilization at 70°C for 30 min). After sterilization, they were refrigerated for storage.

[0030] Comparative Example 1 This comparative example provides a common fresh wet noodles. The raw materials of the fresh wet noodles are 100 parts of wheat flour and 30 parts of water. The specific preparation method and preservation method are the same as those in Example 1.

[0031] Comparative Example 2 This comparative example provides a common fresh wet noodles. The raw materials of the fresh wet noodles are 100 parts of wheat flour, 5 parts of gluten, 12 parts of wheat starch, and 36 parts of water. The specific preparation method and preservation method are the same as those in Example 1.

[0032] Comparative Example 3 This comparative example provides a fresh wet noodle, the raw materials are: 100 parts of wheat flour, 3 parts of pectin, 35 parts of water, the esterification degree of the pectin is 17%, and the molecular weight is 5500 Da. The specific preparation method and preservation method are the same as Example 1.

[0033] Comparative Example 4 This comparative example provides a fresh wet noodle, wherein the esterification degree of pectin is 15%, the molecular weight is 3500Da, and the other preparation steps are the same as those in Example 1.

[0034] Comparative Example 5 This comparative example provides a fresh wet noodle, wherein the esterification degree of pectin is 70%, the molecular weight is 110000Da, and the other preparation steps are the same as those in Example 1.

[0035] The gelatinization enthalpy, aging degree and hardness increase value of the fresh wet noodles in the examples and comparative examples after storage at 4°C for 14 days were measured, and the gelatinization enthalpy of freshly prepared raw noodles (13.56 J / g) and the hardness of the prepared fresh wet noodles after cooking (2356 g) were used as indicators to evaluate the aging degree and hardness increase value of the fresh wet noodles during storage, wherein: Aging degree = gelatinization enthalpy of noodles after 14 days of storage / gelatinization enthalpy of freshly prepared raw noodles * 100%; Hardness increase value = (hardness of noodles after 14 days of storage - hardness of prepared fresh wet noodles after cooking) / hardness of prepared fresh wet noodles after cooking * 100% The results are shown in Table 1 below:

[0036] In the fresh wet noodles of Examples 1 to 3 of the present invention, pectin cross-linked starch of a specific particle size is added, and the esterification degree of pectin is limited to 15-35%, the molecular weight is 5000-15000 Da, and the aging degree of starch after refrigeration for 14 days is 20.72%-30.38%, and the hardness increase value is 27.29%-40.875%. Compared with the ordinary noodles in Comparative Examples 1 and 2 and the noodles added with pectin in Comparative Example 3, the aging degree of starch and the hardness increase value are significantly reduced.

[0037] The above data fully demonstrate that by adding pectin cross-linked starch to fresh wet noodles, the starch aging of the fresh wet noodles and the increase in noodle hardness are inhibited, and the taste is improved; the inhibition of hardness increase will reduce the cooking breakage rate and cooking loss rate of the noodles, thereby improving the cooking characteristics of the noodles.

[0038] The esterification degree and molecular weight of pectin have an important influence on the particle size of the pectin-encapsulated starch formed, as well as the cross-linking degree, structural stability and mechanical strength of the pectin cross-linking layer formed outside the starch granules, which in turn directly affect the aging degree and hardness of fresh wet noodles during storage, and further affect their taste, edible quality and cooking quality.

[0039] Comparison of the results of Examples 1 to 4 with Comparative Example 4 (using pectin with a low esterification degree and a low molecular weight) and Comparative Example 5 (using pectin with a high esterification degree and a high molecular weight) shows that the pectin cross-linked starch with a particle size of 100 to 650 μm prepared by specially selecting pectin with an esterification degree of 15 to 35% and a molecular weight of 5000 to 15000 Da is used for the preparation of fresh wet noodles, thereby enhancing the stability of the pectin cross-linking layer and the encapsulation effect of starch, inhibiting the aging of the noodles during storage, and improving the aging characteristics and cooking characteristics of the noodles.

[0040] Specifically, on the one hand, the esterification degree of 15%~35% belongs to low-ester pectin. Low-ester pectin has more carboxyl groups and can form more negative ion cross-linking points during the cross-linking process with calcium ions. The pectin cross-linking layer structure formed by it is more stable than that of high-ester pectin. In addition, low-ester pectin has a higher water absorption capacity, which can enhance the cross-linking effect between starch and pectin through hydrogen bonds, thereby strengthening the cross-linking strength between the inner starch granules and the encapsulated pectin, further improving the structural stability of pectin cross-linked starch.

[0041] On the other hand, if the molecular weight of pectin is too high (greater than 15000Da), the molecular chains are long and entangled with each other. It needs to be heated and matched with an appropriate pH value to dissolve and wrap the starch. The particle size of the pectin cross-linked starch particles formed is large (greater than 1000 μm). At this time, the pectin cross-linked starch formed contains too much starch. In the process of noodle formation, due to the large swelling characteristics of starch, the swelling after gelatinization will cause the formed pectin cross-linked layer barrier to rupture, reducing the encapsulation effect of starch, and thus reducing the inhibitory effect on noodle aging. At the same time, the larger particle size of pectin cross-linked starch will destroy the integrity of the gluten network, resulting in a loose structure of the prepared noodles, which is easy to break during cooking, resulting in large cooking losses, and reducing the quality of the noodles. If the molecular weight of pectin is too small (less than 5000 Da), it is mainly oligosaccharides, and the shorter molecular chains make it difficult to form a pectin cross-linked layer with sufficient cross-linking strength. In the process of noodle preparation, the pectin cross-linked layer is easily destroyed due to its low mechanical strength and cannot effectively encapsulate starch, thereby failing to achieve the purpose of reducing starch aging. Da pectin can not only ensure the formation of pectin cross-linked starch with moderate particle size, but also ensure the strength and structural stability of the pectin cross-linked layer outside the starch granules, further inhibiting the aging of fresh wet noodles after storage.

[0042] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A fresh wet noodle, characterized in that: The invention is prepared from the following raw materials in parts by weight: 100 parts of flour, 3-5 parts of gluten, and 10-15 parts of pectin cross-linked starch; The pectin cross-linked starch comprises starch granules and a pectin cross-linked layer encapsulated outside the starch granules, wherein the pectin cross-linked layer is formed by cross-linking and solidification of pectin and calcium ions outside the starch granules, the particle size of the pectin cross-linked starch is 100-650 μm, the degree of esterification of the pectin is 15-35%, and the molecular weight is 5000-15000 Da.

2. The fresh wet noodles according to claim 1, characterized in that: The pectin content of the pectin cross-linked starch is 0.25% to 5%.

3. The fresh wet noodles according to claim 1, characterized in that: The raw materials also include an appropriate amount of water, and the noodle making process is adopted to prepare fresh wet noodles.

4. The fresh wet noodles according to any one of claims 1 to 3, characterized in that The preparation method of the pectin cross-linked starch comprises: adding starch into a pectin solution and mixing to obtain a mixed solution, adding the mixed solution into a solution containing calcium ions through an atomization technology for cross-linking and curing, washing and drying the obtained product to obtain the pectin cross-linked starch.

5. The fresh wet noodles according to claim 4, characterized in that: The concentration of pectin in the pectin solution is 0.5-3%, and the mass ratio of starch to pectin is 5-10:

1.

6. The fresh wet noodles according to claim 4, characterized in that: It is characterized in that The calcium ion concentration in the solution containing calcium ions is 1% to 5%.

7. The fresh wet noodles according to claim 4, characterized in that: The atomization conditions are: pressure 0.1 ~ 0.2 MPa, discharge aperture 0.1 ~ 0.4 mm, cross-linking curing temperature 20 ~ 30 ℃, and time 5 ~ 10 h.

8. The fresh wet noodles according to any one of claims 1 to 3, characterized in that: The fresh wet noodles were refrigerated and stored at 4° C. for 14 days. The gelatinization enthalpy was 2.5-4.6 J / g, the aging degree was 20%-38%, and the hardness value was increased by 25%-43% relative to that of freshly cooked noodles.

9. The method for preparing fresh wet noodles according to any one of claims 1 to 8, characterized in that: The raw materials are weighed according to weight, and fresh wet noodles are prepared by adopting noodle making technology.

10. The method for preparing fresh wet noodles according to claim 9, characterized in that: The noodle making process includes dough kneading, shaping and maturation.

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